Spiced Honey Roasted Nuts
Ingredients
- 450 g (1lb) mixed nuts (I used almonds, cashews, pecans, hazelnuts and brazils)
- 75 g (3 Tablespoons) vegan honey or maple syrup
- 15 g (1 Tablespoon) vegan block butter (or coconut oil)
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon fine table salt
- 50 g (¼ cup) demerara sugar
Instructions
- Preheat the oven to 160°C/140℃ fan/325°F/gas mark 3 and line a roasting tray with baking parchment.
- Place the honey and butter in a pan and heat gently until the butter has melted. Stir in the cinnamon, cayenne pepper, nutmeg and ginger then add the nuts and stir until they are well coated.75 g (3 Tablespoons) vegan honey or maple syrup, 15 g (1 Tablespoon) vegan block butter (or coconut oil), ½ teaspoon ground cinnamon, ½ teaspoon cayenne pepper, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, 450 g (1lb) mixed nuts (I used almonds, cashews, pecans, hazelnuts and brazils)
- Spread the nuts out on the prepared roasting tray and roast for about 20 minutes, giving them a good stir every five. The nuts should be browned but not burnt.
- Leave to cool for 2 minutes while you mix together the salt and demerara sugar in a large bowl. Add the nuts (they should still be hot at this point) and stir until they are well coated. Taste and add more salt and/or sugar as needed.½ teaspoon fine table salt, 50 g (¼ cup) demerara sugar
- Return the nuts to the roasting tray, spread out in a single layer and leave to cool completely before decanting into jars.